I tripled this recipe. I used reduced fat mayonnaise, dijon mustard and white WINE vinegar in this recipe. My whole family loved these, especially my husband. He said they reminded him of his mother's devilled eggs. He said these would be the ultimate for him if they had a touch of hot sauce. These were inhaled. NOTE: For easy piping, I used a ziploc bag that I spooned the filling into, then cut a corner out of the side of the bag. I just squeezed the egg filling carefully into the egg.
I never saw anyone get quite so excited over a deviled egg as I did Hubs when I beckoned him to try these. And I've yet to see such an enthusiastic display...over a deviled egg. He, with the discriminating (i.e., fussy) deviled egg palate said, "Now these are deviled eggs the way deviled eggs are supposed to be. Deviled eggs are supposed to taste like deviled eggs, not some abomination. A little mayo, a little mustard, a little celery for crunch; these are SO 'D' good!" What more needs to be said? I'm happy to be this recipe's first reviewer, the first but not the last, I'm sure, to say this is a great deviled egg recipe Suzanne. Hubs thanks you for sharing it.
A much easier version of devjled eggs is to eliminate the chopping altogether and add the mayo, mustard if you like and a couple of heaping Tbs of sweet pickle relish. If you like chopped onion, add it to the yolk mixture. Sprinkle paprika on top of finished eggs. For a variation, I use hot paprika.
Oh I am in LOVE w/ these eggs...They are PERFECT! Made exactly as written and would not change a thing. Great balance of flavors and loved the addition of the celery and onion for a bit of texture. I will be making these again and again YUM! Thanks for sharing.:)
My grandmother is in the hospital and so I was unable to reach her for my lost copy of her recipe for Easter Dinner. This seemed similar, so I gave it a shot. I doubled the recipe, as my family are fans of deviled eggs and it's a big part of dinner. As written, the recipe is rather bland and has too much salt. I remembered my grandmother's recipe uses mayo, yellow mustard, white vinegar, sugar, Worcestershire, salt, pepper and the juice from sweet pickle relish. The changes I made are (for 12 eggs): 1/2 c mayo, 1.5 tsp Worcestershire; 1 tsp vinegar; 1/2 tsp sugar; 2 tsp juice from sweet pickle relish; 1 tsp yellow mustard; 1/2 tsp salt; 1/4 tsp pepper; 1/2 small onion finely minced; 1 stalk celery, finely minced. Blended all together, added a dash of hot sauce (GREAT addition) and filled the whites. I topped with our standard sweet paprika dusting and on a whim a sprinkling of dried dill. *As stated, using the recipe as written was too salty for our tastes, so the adjustments I made take that into account
The mixture of sugar and salt is unpleasant. Also I don't think it needs the vinegar. Too much going on here...these are not at all "simple"!
This was my first time ever making deviled eggs. I took Sarah Jo's advice and switched to white wine vinegar and Dijon mustard. Instead of mayo though I used Miracle Whip. My boyfriend's dad who absolutely loves deviled eggs had one bite looked at me and said "this is the best I ever had". I'd say it was a raving success _
These are pretty good. I'm not a huge fan of deviled eggs but I liked these and my daughter did too (she was the one I was making them for). Although I found them to be quite salty at first (and I love salt) they mellowed out in the fridge over time but not really enough for me. If I make them again I may possibly increase the mustard a little bit and decrease the salt.
I couldn't resist adding my own touch... Added 2 Tbsp. Sweet relish instead of white vinegar used red wine vinegar instead of prepared mustard used honey mustard with bacon dressing sprinkled smoked paprika over eggs. All other ingredients were the same.. Wow! These were wonderful! Hubby and dinner guest went crazy over them. Will definitely make these again!
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